📝 About This Recipe
These vibrant, sweet, and tangy pickled beets are a cornerstone of the Swedish 'skafferi' (pantry), offering a perfect balance of earthy root flavors and a sharp vinegar snap. Traditionally served alongside hearty winter classics, they provide a necessary brightness that cuts through rich meats and gravies. This authentic recipe uses a traditional 1-2-3 brine ratio, ensuring a crunch and color that store-bought versions simply cannot match.
🥗 Ingredients
The Vegetables
- 1 kg Fresh Beetroot (small to medium sized, leaves removed but tails left on)
- 2 liters Water (for boiling the beets)
- 1 tablespoon Salt (for the boiling water)
The Traditional Brine (1-2-3 Method)
- 1 cup Spirit Vinegar (Swedish Ättika 12% is traditional; substitute with white wine vinegar if unavailable)
- 2 cups Granulated Sugar (white sugar for a clear brine)
- 3 cups Water (filtered water preferred)
Aromatics and Spices
- 10 pieces Whole Cloves (provides the signature Swedish aroma)
- 1 tablespoon Yellow Mustard Seeds (adds a subtle heat and texture)
- 5 pieces Allspice Berries (whole)
- 10 pieces Black Peppercorns (whole)
- 2 cm Horseradish (freshly peeled and sliced into thin rounds)
- 2 pieces Bay Leaf (dried)
👨🍳 Instructions
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1
Thoroughly scrub the beetroots under cold water to remove any dirt, being careful not to break the skin or cut off the root tails, as this will cause the color to 'bleed' out during boiling.
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2
Place the beets in a large pot and cover with water and a tablespoon of salt. Bring to a boil, then reduce heat to a simmer.
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3
Cook the beets for 30 to 50 minutes depending on size. They are done when a skewer can easily penetrate to the center. Do not overcook; they should still have a slight firmness.
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4
While the beets are cooking, prepare the brine by combining the vinegar, sugar, water, cloves, mustard seeds, allspice, and peppercorns in a separate saucepan.
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5
Bring the brine to a gentle simmer, stirring until the sugar has completely dissolved. Remove from heat and let the spices infuse while the beets finish.
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6
Once the beets are tender, drain them and immediately plunge them into a bowl of ice-cold water. This 'shocks' them and makes the skins slip off easily.
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7
Using your thumbs, rub the skins off the beets while they are submerged or under running water. Trim off the stems and root ends now.
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8
Slice the peeled beets into 5mm thick rounds using a knife or a crinkle-cutter for a decorative, traditional look.
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9
Sterilize your glass jars by rinsing them in boiling water or placing them in a 100°C (212°F) oven for 10 minutes.
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10
Pack the sliced beets into the warm jars, tucking a few slices of fresh horseradish and a bay leaf into each jar for extra preservation and flavor.
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11
Pour the hot brine (including the spices) over the beets, ensuring they are completely submerged. Leave about 1cm of headspace at the top.
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12
Wipe the rims of the jars with a clean damp cloth and seal tightly. Let them cool to room temperature before transferring to the refrigerator.
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13
Allow the beets to cure for at least 24-48 hours before eating to let the flavors fully penetrate the root.
💡 Chef's Tips
Always keep the root and an inch of the stem on during the initial boil to preserve the deep crimson color. If you cannot find 12% Ättika, use white wine vinegar but reduce the water slightly to maintain the acidity balance. Adding fresh horseradish is a secret chef's trick; it keeps the beets crunchy for a longer period. Wear gloves while peeling and slicing to avoid staining your hands pink for days. For a more modern twist, you can add a sprig of fresh dill or star anise to the brine.
🍽️ Serving Suggestions
Essential accompaniment to Swedish Meatballs (Köttbullar) with mashed potatoes and cream sauce. A key component of 'Pyttipanna' (Swedish hash) topped with a fried egg. Serve as a vibrant topping on a 'Leverpastej' (liver pâté) sandwich on rye bread. Pairs beautifully with smoked fish, particularly mackerel or herring. Use the leftover pickling liquid as a base for a vibrant vinaigrette or to pickle hard-boiled eggs.